Mango jelly is a light, fruity dessert with a smooth texture and vibrant color. This chilled treat is made with real mango, ...

Summer is not a summer for me if I don't make mango faluda at least once. It's my favorite dessert recipe for summer. This is one of the desserts that I get excited about when I am visiting my family ...

2. For jelly, stir mango, sugar and 750ml water in a large saucepan over medium-high heat until sugar dissolves, then simmer until mango is pulpy (5-6 minutes). Remove from heat, pulse with a handheld ...

For mango jelly: 500gm mango puree 75gm sugar 20ml water 18gm gelatine sheet For the mousse: 29gm gelatine sheet, soaked in cold water till dissolved 500gm mango puree 175gm white sugar 9 eggs ...

Ingredients To make one litre of mango jam, you need: 8 to 10 medium size ripe mangoes, two raw mangoes or the rind of any citrus fruit like oranges, lemon and tangerine and half a kilo of sugar.

Mango Jelly and Chicken Roulade: Sour mango jelly made with mango juice, gelatin and some sugar is stuffed in a chicken, rolled into a roulade and poached till tender. It is then cut into discs to ...

Continue to stir until mixture thickens, and excess water evaporates about another 20 minutes. Ladle jam into warm jars, wipe clean and seal. Jam will keep in the fridge for up to six weeks.

You can make your own puff pastry, but buying it pre-made saves time. Roll it out, roll it up, chill it, cut into pieces, roll out, fill with jam, crimp to close, brush with egg and bake.

Continue to stir until mixture thickens, and excess water evaporates about another 20 minutes. Ladle jam into warm jars, wipe clean and seal. Jam will keep in the fridge for up to six weeks.

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes Ingredients: 2 cups ripe mango, peeled and roughly chopped 2 cups pineapple, roughly chopped 1 organic lime, zest and juice 1 ...